In a bowl, combine the flour, salt and pepper and coat the lamb shanks liberally.

Heat the oil in a frying pan and brown all over before transferring to the slow cooker.

In the same frying pan, over a medium heat, cook the onion and garlic for 2 minutes. Add the stock, maple syrup and red wine. Bring to the boil and pour over lamb shanks.

Cook the shanks for 4-6 hours on HIGH or 6-8 hours on LOW setting.

After the lamb is cooked, make the mushroom sauce. In a frying pan over a medium heat, cook the mushrooms for 2 minutes in butter. Remove the shanks from the slow cooker and set aside. Strain the juices from the slow cooker into the frying pan. Bring to the boil.

In a cup, combine cornflour and water; add to frying pan. Whisk for 3 minutes and cook until sauce is the consistency of gravy. Add the lamb back into the frying pan. Heat just before serving with mashed potato and steamed green veggies.

Notes:

I used 4 very large hind shanks for this recipe but if you have fore shanks you may need 8.

This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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